About Me

I
was born in Austria but my family originated from Hungry and I speak
Hungarian fluently. I learned a lot from my mother who cooked various
Hungarian dishes, since she was Hungarian. My mother worked as a chef in
a Hungarian restaurant back in Cleveland, Ohio where I grew up. Ever
since that time, I've always had an interest in cooking. Through many
years of cooking myself, I've discovered and created the best back yard
barbecues and rubs and they are down to perfection. My dream is to one
day own a restaurant where I have the opportunity to present all the
fantastic dishes and cook all my favorite Hungarian foods that have that
sweet taste, an aroma of paprika from my home country, Hungary.

Wash ribs thoroughly and pat dry with paper towel. Sprinkle all spices on ribs generously. Rub well into ribs. Turn to other side and do the same. Let ribs rest 15-20 minutes.

Take a roasting pan with grate on bottom and place Ribs bone side down. Cover with Foil and Bake at 500 degrees for the first 45 minutes. Lower heat to 375 for approximately 1 to 1 ½ hours or until meat is fork tender or bones pull away from meat.

Remove ribs from oven and let cool to touch.

Place wood chips in your fire box. Use a tuna can if you don’t have a box. Place the chips on the grill grate or directly on the coals. Preheat grill to high until wood chips start smoking. Place ribs on grill. Reduce heat to medium - high. Cook ribs until lightly browned, 10 minutes maximum on each side. On the last turn of ribs, brush on your favorite barbecue sauce. Turn one more time and remove from grill. Place in pan and cover with foil. Let rest 5 -10 minutes before serving.

Ingredients• 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks• 1 egg white• 1 teaspoon kosher salt (1/2 teaspoon table salt)• 2 teaspoons cornstarch• 1 10-ounce can pineapple chunks (reserve juice)• 1/4 cup juice from the canned pineapple• 1/4 cup white vinegar• 1/4 cup ketchup• 1 teaspoon kosher salt (1/2 teaspoon table salt)• 2-3 tablespoons brown sugar• 1 tablespoon + 1 teaspoon cooking oil• 1 red bell pepper, cut into 1 inch chunks• 1 yellow bell pepper, cut into 1 inch chunks• 1 teaspoon grated fresh gingerMethod1 In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.2 In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.3 Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

1. Using a small melon baller or grapefruit spoon, remove the stem and scoop out the core of each apple, but do not cut all the way through the bottom. With a vegetable peeler, start at the top of each apple and remove the skin about halfway down, stopping at the equator.

2. Cut the lemon in half and rub the cut sides over the exposed apple to prevent it from turning brown.

3. In a small bowl combine the filling ingredients. Place each apple on a 12-inch square of heavy-duty aluminum foil and pack each cavity with the filling. Dot each apple with 1 teaspoon of butter. Fold up the sides of the foil to completely wrap each apple.

4. Grill the apples over indirect medium heat (350° to 450°F), with the lid closed as much as possible, until tender when pierced with a knife, 30 to 45 minutes. Remove the apples from the grill and allow to cool in the foil for 5 to 10 minutes. Peel back the foil (or place the apples in individual serving dishes with the reserved juice from the foil packet) and serve warm with heavy cream or ice cream.